Cost Controller

Doha (QA)
26 Dec 2016
23 Jan 2017
Job Level

Responsibilities and Obligations:

  • To liaise closely with the Food & Beverage Department on various operational and cost related issues.
  • To prepare the costing for recipes and menus prepared by the Executive Chef and suggests the selling price.
  • To perform test checking on the receiving of goods at the hotel and to see that the procedures are followed correctly.
  • To perform random test counts in the Stores.
  • To prepare Daily Flash Report of food costs.
  • To attend major banquet or depute the clerk to monitor the head count. Report to be made day to day basis.
  • To prepare P&L statement of major banqueting events.
  • To prepare banquet revenue breakdown summary.
  • To verify daily outlet void control sheets/Checks
  • To verify outlet open item report to see that correct pricing has been applied and take necessary action in input the recurring items in the POS system with IT team support.
  • To randomly test the inventory of outlets by reconciling the opening stock with the closing stock, taking account of store issues and sales.
  • To attend outlet theme nights to ensure head counts, and no misuse has occurred.
  • To verify and approved outlet food & beverage requisitions and forward them to Stores.
  • To scrutinize purchase and stores requisitions for special events.
  • To review and prepare outlet buffet costing periodically.
  • To verify and control complimentary bar order forms, F&B cost and fruit baskets in the rooms etc.
  • To organise to get short supply note and advise kitchen on necessary purchases for rest of the day
  • To investigate major minibar rebates and brief the Financial Controller.
  • To post and file inter outlet food transfers.
  • To transfer POS revenue data and run the potential usage report.
  • To control steward sales issued and prepare monthly summary for the same.
  • To verify daily receiving report.
  • To prepare Entertainment report from the software and send to Chief Accountant/DOF every day after scrutiny.
  • To verify and record beverages and samples received at free of cost.
  • To review and verify spoilage.
  • To prepare general store issue reports on weekly basis.
  • To perform market surveys once in 6 months, necessary amendments should be made to the standard list of suppliers for food & beverage, in liaison with the Executive Chef, Purchasing Manager and Financial Controller.  Obtain a supermarket list for vegetables and fruits by performing cash purchases bi monthly.
  • To analyse and prepare entertainment, complimentary, employee relation & employee meals cost at month end.
  • To prepare inventory variation report.
  • To prepare cost controller’s report.
  • To participate in any Training/Developments schemes as recommended by senior management.
  • Make a timely suggestion to Chief Accountant /Director of Finance for simplifying documents and avoid duplication issues.
  • To comply with any reasonable request made by management to the best of your ability.
  • To promote efficiency, confidence, courtesy and an extremely high standard of social skills.
  • To generally promote and ensure good inter-departmental relations.
  • To display a pleasant manner and positive attitude at all times and to promote a good company image to guests and colleagues.
  • To demonstrate pride in the workplace and personal appearance at all times when representing the hotel thus identifying a high level of commitment.
  • To adhere to Company and Hotel rules and regulations at all times.
  • To ensure that the standards required by Qatari Law and by Management are maintained at all times in the areas specified above.

Security, Safety and Health

  • Maintains high confidentiality in regards to guest privacy.
  • Reports any suspicious behaviour of guests and staff to the General Manager and Security.
  • Notifies housekeeper regarding lost and found objects.
  • Ensures that all potential and real hazards are reported appropriately immediately.
  • Fully understands the hotel’s fire, emergency, and bomb procedures.
  • Follows emergency procedures to provide for the security and safety of guests and employees.
  • Works in a safe manner that does not harm or injure self or others.
  • Anticipates possible and probable hazards and conditions and notifies the Manager.
  • Maintains the highest standards of personal hygiene, dress, uniform, appearance, body language and conduct.


  • Good knowledge of Microsoft office, POS (Sun Micros).